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Shredded Barbecued Beef Recipe

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This recipe for Shredded Barbecued Beef , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie (Mills) Sieferman


1 boneless beef chuck roast
(about 4 lbs)
3 Tbsp cooking oil divided
2 large onions chopped
1 c ketchup
1 c beef broth
2/3 c chili sauce
1/4 c cider vinegar
1/4 c packed brown sugar
3 Tbsp Worcestershire
2 Tbsp prepared mustard
2 Tbsp molasses
2 Tbsp lemon juice
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp black pepper
1 Tbsp liquid smoke opt
12 to16 Kaiser rolls or hamburger buns.

In a Dutch oven, brown roast on all sides in 1 Tbsp of oil. Meanwhile, in a large saucepan, sauté onions in remaining oil until tender. Add remaining ingredients expect rolls; bring to a boil. Reduce heat simmer, uncovered for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 825 degrees for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls.

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